4 boned & skinned half breasts
1/4 c. butter
1 (8 oz.) Pillsbury crescent roll pkg.
1 (2 1/4 oz.) can deviled ham
Milk
Sesame seeds

FILLING:

2/3 c. finely chopped apples
2 tbsp. chopped almonds
2 tbsp. raisins (optional)
1 tsp. instant minced onion
1 tsp. chopped chives
1/4 to 1/2 tsp. sweet basil

SAUCE:

1 (5/8 oz.) pkg. chicken gravy mix, dry
1/2 c. cold water
1/2 c. sour cream

FILLING: Mix the 6 ingredients for the filling together well. Set aside until needed. (Can use real minced onion in place of instant.)

CHICKEN: Place chicken breasts, boned side up, between 2 pieces of plastic wrap. Start at center; pound meat to 1/4 inch thickness. Peel off paper. Divide filling among breasts. Fold chicken over and fasten with toothpicks (all going same direction). Brown chicken rolls in butter over medium heat until brown and meat is cooked, 30 to 45 minutes.

When cool enough to handle, remove toothpicks. Separate crescent roll dough into 4 rectangles. Press perforated edges to seal. Spread with deviled ham. Place 1 chicken roll on each rectangle. Fold dough to conceal completely. Place seam down on ungreased cookie sheet; brush with milk and sprinkle with sesame seeds. Bake 12 to 18 minutes until dough is brown. Bake at 375 degrees. (TIP: Prepare ahead, refrigerate and bake 17 to 22 minutes.)

SAUCE: Bring gravy mix and water to a boil; boil 1 minute. Blend in sour cream (extra filling, too) and heat through. DO NOT BOIL. Serve hot over chicken rolls. Serves 4 generous portions.